Recipe - Huachinango A La Veracruzana

1 Snapper, 3 lb
1 teaspoon Salt
2 tablespoon Lime juice
2 pound Tomato
One fourth cup Olive oil
1 Onion; finely cut or sliced up
2 Garlic clove
1 Bay leaf
One fourth teaspoon Oregano
12 Olive, green; halved
2 tablespoon Capers
2 Jalape¤os en escabeche
One half teaspoon Salt
3 tablespoon Olive oil

Slice the onions finely. Peel and slice the garlic. Cut the jalape¤os into
strips. Set them all aside.

Clean the fish, leaving the head and tail on. Prick the fish on both sides
with a coarsetined fork, rub in the salt and lime juice, and set aside in
the dish to season for about two hours.

Skin, seed, and chop the tomatoes roughly. Set them aside.

Heat the oil and fry the onion and garlic, without browning, until they are
soft. Add the tomatoes, with the bay leaf, oregano, olives, capers,
jalape¤os, and salt to the pan and cook the sauce over a brisk flame until
it is well seasoned and some of the juice has evaporatedabout ten
minutes. Pour the sauce over the fish.

Sprinkle the olive oil over the sauce and bake the fish for about twenty
minutes, uncovered, on one side. Turn the fish over and continue baking it
until it is just tenderabout 30 minutes. Baste the fish frequently with
the sauce during the cooking time.

The Cuisines of Mexico
Diana Kennedy

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini